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Epicurious

Grilled Steak and Mixed Peppers

By Anna Stockwell

3.1

(4)

Image may contain Dish Food Meal Platter Steak and Lunch
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.

Recipe information

  • Total Time

    1 hour, 35 minutes

  • Yield

    4–6 servings

Ingredients

3 (1"–1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
2 1/4 tsp. freshly ground black pepper, divided, plus more
2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 lb. mini sweet mixed peppers
6 oz. shishito peppers
Flaky sea salt

Preparation

  1. Step 1

    Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.

    Step 2

    Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

    Step 3

    Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.

    Step 4

    Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

TagsSteakBeefMeatBell PepperVegetableShishito PepperMainDinnerDairy FreeGluten FreeNut Free5 Ingredients or FewerEasyGrillingLabor DaySummerEpicurious

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